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Garlicky Chard Pasta with lemon zest and toasted bread crumbs- a fast and flavorful vegan meal!

Garlicky Chard Pasta with Toasted Bread Crumbs

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Main
  • Method: Vegan
  • Cuisine: Mediterranean
  • Diet: Vegan

Description

Linguini tossed with an entire bunch of wilted chard, garlic, lemon and toasted bread crumbs with optional chili flakes and pecorino cheese. A  healthy 30 minute vegetarian meal full of flavor!


Ingredients

Units Scale
  • 4 ounces dry pasta- linguini, spaghetti, etc.
  • 2 tablespoons olive oil
  • 6 garlic cloves,rough chopped
  • 1 shallot- finely sliced
  • 1 bunch chard – chopped, stems separated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked pepper
  • lemon zest from one lemon
  • optional toppings: chili flakes, toasted pine nuts, pecorino cheese

Toasted Bread Crumbs

  • 1 tablespoon olive oil
  • 1/2 cup bread- crumbled and torn
  • 2 garlic cloves- sliced (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of generously salted water to a boil and cook pasta according to directions. Drain, and save 1 cup of hot pasta water.
  2. At the same time, wilt the chard. In an extra-large skillet, heat oil over medium heat. Add the sliced garlic and shallot and sauté for 3-5 minutes, stirring, until fragrant and golden. Add chard stems first, and sauté for 2 minutes, then add the rest of chard, gently wilting (add a little splash of pasta water or white wine if dry). Turn heat off.
  3. Make the garlic chips & toasted bread crumbs—heat oil in a medium skillet over medium heat. For extra garlic flavor, add sliced garlic and saute until golden crispy. Set aside. Add torn and crumbled bread crumbs and gently toast, stirring often until golden and crisp. Set aside.
  4. Combine.  Add the cooked pasta to the wilted chard along with the lemon zest, salt and pepper, heating up gently. Toss well, adding a little pasta water to loosen it just a bit. Add a drizzle  olive oil , just enough to lightly coat the noodles.
  5. Taste for salt, add a squeeze of lemon juice if you like and adjust both to taste.
  6. Serve: Divide among two bowls and sprinkle with optional chili flakes, garlic chips & toasted bread crumbs. Dust with pecorino, or leave the cheese off and keep it vegan. 🙂

Notes

This would be tasty with Simple Baked Chicken or Salmon overtop- or keep it vegan on its own or with Crispy tofu.  🙂

Nutrition

  • Serving Size: - with the addition of toasted bread crumbs, but no cheese.
  • Calories: 410
  • Sugar: 0.7 g
  • Sodium: 65.5 mg
  • Fat: 21 g
  • Saturated Fat: 2.9 g
  • Carbohydrates: 47.6 g
  • Fiber: 3.3 g
  • Protein: 8.6 g
  • Cholesterol: 0 mg

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